Scribd
Upload
16 views

Fuck Scribd

This recipe is for a traybaked pesto pizza pie made with self-raising flour, pesto, mozzarella cheese, cherry tomatoes, and artichoke hearts. It serves 4 people and takes 45 minutes to make with 15 minutes of preparation and 30 minutes of cooking. The ingredients are combined on a rolled out dough and baked in the oven until golden brown.

Uploaded by

turdipetra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
16 views

Fuck Scribd

This recipe is for a traybaked pesto pizza pie made with self-raising flour, pesto, mozzarella cheese, cherry tomatoes, and artichoke hearts. It serves 4 people and takes 45 minutes to make with 15 minutes of preparation and 30 minutes of cooking. The ingredients are combined on a rolled out dough and baked in the oven until golden brown.

Uploaded by

turdipetra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

BUDGET 5 INGREDIENTS SIGN UP / LOG IN

RECIPES DISCOVER YESCHEF CHRISTMAS


RECIPES DISCOVER FRIENDLY MEDITERRANEAN YESCHEF CHRISTMAS

Traybaked pesto pizza pie


FRAGRANT ARTICHOKES, SWEET CHERRY TOMATOES & MOZZARELLA

VEGETARIAN

“Who doesn’t love pizza? There are all sorts of wonderful variations out there and this
cheat’s dough is a great last-minute go-to for an easy meal. Just a little prep and the
oven does the rest for you. ”

SERVES 4 COOKS IN 45 MINUTES (15 MINUTES PREP, 30 MINUTES COOK) DIFFICULTY NOT TOO TRICKY

Vegetables, Tomato

NUTRITION PER SERVING

Calories Fat Saturates Sugars Salt Protein Carbs Fibre


599 17g 5.9g 2.9g 2.4g 7.4g 90.9g 7g
30% 24% 30% 3% 40% 15% 35% -

OF AN ADULT'S REFERENCE INTAKE

PLAY RECIPE FROM

5 Ingredients Mediterranean
BY JAMIE OLIVER

BUY THE BOOK

Ingredients Method
500 g self-raising flour , plus extra for Preheat the oven to 200°C/400°F/gas 6. Rub the inside of a 25cm x 35cm baking tray with a little olive oil.
dusting Put the flour into a bowl with a small pinch of sea salt, then gradually add 275ml of water, mixing with a fork
as you go. Tip on to a flour-dusted surface and knead for a few minutes, until smooth, then use a rolling pin
2 tablespoons green pesto
to stretch it out to a large rectangle, just slightly bigger than the tray, dusting the rolling pin with extra flour
1 x 125 g ball of buffalo mozzarella as you go. Carefully lift the dough into the tray, leaving it overhanging at the edges. Rub the dough all over
with pesto, then tear over the mozzarella.
350 g ripe mixed-colour cherry tomatoes

1 x 280 g jar of artichoke hearts in oil Halve the cherry tomatoes and drain the artichokes, reserving the oil. Drizzle both with 1 tablespoon of
artichoke oil, add a pinch of black pepper, then scatter over the dough. Twist and fold in the overhang to
make a crust, rubbing the exposed dough with a little more artichoke oil. Cook on the bottom shelf of the
The cost per serving below is generated by oven for 30 minutes, or until golden and puffed up. Great with a salad on the side.
Whisk.com and is based on costs in individual
supermarkets. For more information about how
we calculate costs per serving read our FAQS

Related recipes

My favourite speedy My ratatouille puff Cauliflower cheese


sausage pizza pizza pizza pie

Related features

Jamie’s summer meal prep ideas


The best sides for feeding a crowd
Our favourite summer vegetarian recipes

© 2023 JAMIE OLIVER ENTERPRISES LIMITED TERMS OF USE PRIVACY POLICY COOKIES JAMIE OLIVER GROUP CONTACT SITEMAP

You might also like